Anticuchos (cow’s heart kebabs) – Flavor on a stick

Is there something more Peruvian than anticuchos? These cow´s heart kebabs have been part of the gastronomic history of our country since colonial times, and they are present in almost every creolle celebration. They are great fare for an outdoors lunch, after a soccer match (which we call “futbol”), or any time you’re hungry or craving a tasty piece of meat. Usually accompanied by traditional Peruvian music, guitars and cajón, (the instrument created by African descendants), street anticuchos are also a great snack on the go.

These strongly seasoned skewers are deeply engraved in the soul of every Peruvian. They all grew up watching anticucheras -the women who cook and sell anticuchos on the streets- surrounded by big clouds of smoke and a bunch of customers ready to be delighted by these meaty morsels, plain boiled potatoes, boiled fresh corn, and several ají sauces. Those are the traditional sides for anticuchos, and the best ones because the dish is already so tasty that not much else is needed.

To obtain the best anticuchos the meat should be perfectly cleaned, cut and seasoned. It needs to marinate in a mixture of ají panca, (which adds not only heat but that smoky and earthy flavor of dried chili pepper as well), garlic, cumin, vinegar, salt and pepper. Season anticuchos carefully but do not make them too spicy because ají sauces will be served with them so everyone can moderate the heat on their dish. Cook them briefly and be ready to enjoy the texture of this meat, different to any other. (If you’re not adventurous and like to stick to more traditional meats, you just use beef or chicken, like in our chicken anticuchos recipe).

An icy cold beer, Inca KolaPisco sour or chicha morada are recommended drinks, but feel free to choose any beverage of your preference. And for dessert? Picarones, of course! (Recipe coming up next week, stay tuned!) Mazamorra morada and rice pudding are two other favorites.

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Anticuchos
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
  • Marinade:
  • ½cup ají panca paste
  • 1tablespoon garlic, finely chopped
  • ¼ cup red wine vinegar
  • 1tablespoon dried oregano
  • ½ cup vegetable oil
  • Salt
  • 1 teaspoon cumin
  • Sides:
  • 2 Russet potatoes, boiled, peeled, and cut in thick slices
  • 2 Peruvian giant kernel corns, boiled, and cut in thick slices
  • To serve:
  • Aji amarillo paste mixed with chopped scallions and salt
Instructions
  1. Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.
  2. In a bowl, combine ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, and marinate for at least three hours.
  3. Make a brush with fresh corn husks, to baste the anticuchos.
  4. When ready, thread three or four heart pieces in bamboo skewers, and grill at medium heat, basting with the marinade, using the corn husks brush, until cooked through (about three minutes each side).
  5. Take them off the heat, put on plates, and serve with potatoes, corn, and aji sauce.


Comments

  1. I came across this recipe while looking for a way to use the beef heart in my freezer. Absolutely amazing! Will definitely be making again.

  2. Namrata Aggarwal says:

    Hi,

    I hope you are doing great!

    I am Namrata Aggarwal working as a photo researcher and writing on behalf of Fodor’s Travel.

    We are currently working on an article about “What to Eat and Drink in Peru” and we would like to include some images of “Anticuchos”

    Would it be possible to send high resolution photographs along with the credit of “Anticuchos” to include in our upcoming article?

    I am looking forward to hearing from you.

    Regards,

    Namrata Aggarwal

    Photo Researcher, Fodor’s Travel
    http://www.fodors.com

    By posting or submitting photographs, and unless we indicate otherwise, you grant Fodor’s a non-exclusive, royalty-free, perpetual, irrevocable, and fully sublicensable right to use, reproduce, modify, adapt, publish, distribute, and display such photographs throughout the world in any media. You represent and warrant that you own or otherwise control all of the rights to the photographs you post or submit; that use of the photographs you supply does not violate these terms and will not cause injury to any person or entity; and that you will indemnify Fodor’s for all claims resulting from the photographs you supply

  3. Eso no es de la epoca colonial, es de la epoca prehispanica con la variante de la carne.

Trackbacks

  1. […] in cuisines across the globe! Here is an Italian beef heart recipe for ragu, here is one for anticuchos (Peruvian beef skewers), and here is a recipe for Japanese hatsu […]

  2. […] Enjoy your delicious, and unique Peruvian dish, Anticuchos! More – Anticucho dish […]

  3. […] in cuisines across the globe! Here is an Italian beef heart recipe for ragu, here is one for anticuchos (Peruvian beef skewers), and here is a recipe for Japanese hatsu […]

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  5. […] If you’d like to try making your own at home, we recommend following this recipe from Peru Delights. […]

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